Bitter Orange Blueberry Tart Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
• Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
• Pour blueberry filling over the cooled crust. Let cool before slicing.

Steps:

• In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. , For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet., Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.

Steps:

• Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

Steps:

• To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
• Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
• To bake the shell, heat the oven to 350 degrees F.
• Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
• Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

Steps:

• Make filling a couple of days in advance if time allows. In a large bowl or jug mix juice with sugar, add zest, double cream and eggs and stir to combine. Cover and chill 2 or 3 days or leave for a few hours at room temperature.
• Make the pastry at the same time as you mix the juice and cream or a day or two later. Cream the butter and the sugar together, add yolks one at a time and stir in flour to form a soft dough.
• Form into a flat disc, wrap in clingwrap and rest in the fridge for half an hour. Preheat oven to 180degC (350degF) /gas mark 4 and put in a baking sheet (cook tart on this).
• Roll out pastry to fit a 24cm x 6cm (approx 9 1/2" x 2 1/2") fluted flan tin, pushing gently down so it lies flat and leaving a little overhanging. Put back in the fridge to rest again for a further 20 minutes.
• Roll a rolling pin over the top of the flan case to cut off excess pastry neatly. Line the tin with foil or crumpled baking parchment paper and fill with baking beans. Put the tin in the oven for 15 minutes, then remove beans and foil and give it another 5-10 minutes, until bottom has dried out. Transfer to a wire rack to cool a little and turn oven down to 170degC (325degF) /gas mark 3.
• Strain the liquid mixture into the pastry case to remove the zest, put back on the sheet in the oven and cook for 45 minutes. Nigella suggests that sieving (straining) the liquid into a jug and pouring from this into the pastry case already in the oven with the rack pulled out.
• When the tart is cooked and firm on top but with a hint of wobble underneath, remove to a wire rack and let cool. Unmould and transfer to the serving plate.
• To make the glazed blueberry topping, combine the arrowroot and sugar in a small saucepan, then stir in the juice and the water. Put the pan on the heat and bring to the boil, stirring all the time; it should turn clear pretty soon. Take it off the heat and add the blueberries, then spoon the glossy berries over the tart. leave to set for about 10 minutes.